2. Warm the smaller amount of olive oil in a skillet over medium-low heat. Add the
bread pieces, toss to coat. Cook, turning periodically, until golden on the out side
but still tender inside, 12 to 15 minutes. Let them cool in one layer.
4. Remove the outer leaves of romaine until you reach the tightly packed heart (the
leaves will be much paler); set the outer leaves aside for another use.
5. Separate the leaves of the heart and slice them into pieces about 3 inches long
(leave the smallest leaves whole). Rinse and dry very thoroughly.
6. Put the garlic and a pinch of sea salt in a large (3-4 cup) mortar. Using a pestle,
pound the garlic into a creamy, juice paste. Add the anchovies, mashing until they're
broken down into bits.
7. Add the yolk, working the mixture into a paste. Work in the mustard and then the
lemon juice. Blend in a pinch of black pepper, the hot sauce and the Worcestershire.
8. Switch to a whisk and drizzle in the olive oil, whisking continuously until blended
9. Add the romaine, parsley, and croutons to a large bowl. Season with sea salt and
pepper and toss.
10. Add the dressing and toss to coat thoroughly. Sprinkle with parmesan and toss again.